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Home » Dessert » Cheesecake » Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake

Created: September 22, 2017 Updated: October 5, 2020 by lyuba 105 Comments

78.0K shares
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This pumpkin cheesecake recipe is by far my favorite chocolate pumpkin dessert, it’s even better than pumpkin pie. This Chocolate Pumpkin Cheesecake is a smooth pumpkin cheesecake made with Hershey’s chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top.

Pumpkin Chocolate Cheesecake slice on a table

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We already found out that pumpkin and caramel make an amazing pair when I made the Pumpkin Caramel Blondies. I was running some ideas by a friend to see what flavor combinations sounded good. I brought up pumpkin and chocolate and we both lit up. She even mentioned that when she was eating the pumpkin caramel blondies, she though about putting chocolate on it. So I knew that I had to make something with chocolate and pumpkin.

Pumpkin Chocolate Cheesecake on a table

Chocolate Pumpkin Cheesecake

You may not believe it, but I have not made a pumpkin cheesecake before. I know, it’s shocking coming from someone who loves making cheesecakes, but it’s true. I’ve made pumpkin cheesecake pie, which is a pumpkin pie with cheesecake and it was great. This really was my first experience with pumpkin cheesecake.

It was an experiment and it turned out incredible! Chocolate and pumpkin are wonderful together and pecans make it extra special (but the pecans are optional).

steps for making pumpkin chocolate cheesecake first picture is of pieces of Hershey bar on the crust, 2nd picture of cream cheese and pumpkin mixture in mixing bowl, 3rd picture putting cream cheese mixture on top of pie crust and third picture is completed cheesecake uncooked

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slice of Pumpkin Chocolate Cheesecake Recipe on a table with a fork

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Chocolate Pumpkin Cheesecake

Smooth, creamy pumpkin cheesecake made with chocolate pieces on the bottom, pecans over the top, and drizzled in more chocolate syrup.
4.08 from 14 votes
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Course: Dessert
Keyword: pumpkin, cheesecake, chocolate
Prep Time: 10 minutes
Cook Time: 1 hour
Resting and refrigerating time: 5 hours
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 773kcal

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 5 tbs butter melted
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg
  • 4.4 oz chocolate bar broken in pieces

Cheesecake:

  • 24 oz cream cheese softened
  • 1 cup pumpkin puree
  • 2 tbsp sour cream
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tbsp corn starch
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 1/4 tsp ground nutmeg

Topping:

  • 1 cup pecans chopped
  • Chocolate syrup or hot fudge topping
US Customary - Metric

Instructions

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan.

Crust:

  • Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate pieces.) Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
  • Break up the chocolate bar and lay the chocolate pieces all over the crust, evenly.

Cheesecake:

  • Start beating the cream cheese in a mixer, on medium-high speed, for about 2 minutes.
  • Add the vanilla extract, sour cream, and pumpkin puree. Beat until completely combines. Scrape sides and bottom of the bowl. 
  • Add the eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl.
  • Add sugar, spice and corn starch. Mix on low speed. Make sure that all ingredients are well combined.
  • Pour the cheesecake batter into the pan with crust. Sprinkle chopped pecans over the top.
  • Bake for 55-60 minutes. 
  • Take it out of the oven and let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
  • Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before servings. 
  • Drizzle chocolate syrup of hot fudge topping over the cheesecake when ready to serve. (If you put it on hot cheesecake, most of it will run off fast.)

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 773kcal | Carbohydrates: 62g | Protein: 10g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 155mg | Sodium: 472mg | Potassium: 431mg | Fiber: 4g | Sugar: 45g | Vitamin A: 6215IU | Vitamin C: 1.4mg | Calcium: 167mg | Iron: 4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Collage 1st picture of Pumpkin Chocolate Cheesecake on a table 2nd picture of chocolates on cheesecake, 3rd of cream cheese and pumpkin in a mixing bowl, 3rd pouring mixture into pie shell, 4th the cheesecake put together.

 

slice of Pumpkin Chocolate Cheesecake on a table

More Pumpkin Inspiration:

Pumpkin Caramel Blondies on a white plate with pumpkin syrup being poured over them

Pumpkin Caramel Blondies

Biscoff Cookie Pumpkin Bread on a placemat with 2 slices cut

Biscoff Cookie Pumpkin Bread

Pumpkin Scones on top of a basket

Pumpkin Scones

Pumpkin Spice Swirl Bread on a top of a basket with a bowl with cinnamon in it on a table

Pumpkin Spice Swirl Bread

Originally posted on Will Cook For Smiles on September 22, 2013.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

78.0K shares

Filed Under: Cheesecake, Chocolate, Dessert, Fall Recipes, Pumpkin Tagged With: cheesecake, chocolate, dessert, pecans, pumpkin

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Thomas says

    October 2, 2013 at 8:39 pm

    Beautiful.

    Reply
  2. James Dazouloute says

    October 4, 2013 at 2:26 am

    Great Pumpkin Chocolate Cheesecake!. It always amaze me the different ways we can plan, compose, and create new delicious and enjoyable foods. Great Share And Posting Liuba.

    Reply
  3. Lisa@hooplapalooza says

    October 5, 2013 at 12:30 am

    what is this?!?! oh yeah, it’s the answer to my prayers.

    Reply
  4. Chris says

    October 7, 2013 at 8:51 pm

    I almost licked my screen, this looks so amazing! Thanks so much for sharing! Awesome Thanksgiving pie/cake or whatever!

    Reply
  5. Maria says

    October 8, 2013 at 7:00 pm

    Spending Thanksgiving with my daughter and her in laws. Offered to make pumpkin pies from scratch but my daughter informed me they don’t eat Pumpkin Pie. I do know they like Cheesecake so I thought I might give this a try. Sure sounds yummy!

    Reply
    • lyuba says

      October 11, 2013 at 5:06 pm

      I bet they would love this cheesecake! Thank you, Maria!

      Reply
  6. SUE says

    October 9, 2013 at 7:54 pm

    Thanks for this fabulous recipe. It turned out superb. Could I ask you a favor about this post??? I have been trying to find out the name of the font you used on this recipe for the last couple of years. I’ve keep searching with no success.
    Could you email me the name of the font used on the words.” PUMPKIN CHOCOLATE CHEESECAKE.”
    Thanks for sharing.
    Sue

    Reply
    • lyuba says

      October 11, 2013 at 5:03 pm

      Thank you, Sue!
      I’m sorry, but I really don’t know the font name. I use a plug in for the recipe and the fonts are set automatically. I really didn’t set it.

      Reply
  7. Erica F says

    October 23, 2013 at 5:42 pm

    This was absolutely devine. I used cinnamon grahmn crackers. This was a huge SUCCESS ! THANKS for the recipe

    Reply
    • lyuba says

      November 3, 2013 at 8:37 pm

      I am so happy to hear that, Erica! Thank you!
      (So sorry for the late response!)

      Reply
  8. Heather @ French Press says

    November 2, 2013 at 10:12 pm

    wow, how did I miss this one. Looks amazing Lyuba

    Reply
    • lyuba says

      November 3, 2013 at 8:33 pm

      Thank you so much, Heather!!

      Reply
  9. kate says

    November 26, 2013 at 5:41 pm

    how do you get this cheesecake out of the pan??

    Reply
    • lyuba says

      December 16, 2013 at 6:04 pm

      So sorry for a late response, Kate! I use spring form for all my cheesecakes. It’s very easy to open the sides and take them off. It leaves the bottom and the cheesecake is not disturbed 🙂

      Reply
  10. Amy says

    January 10, 2014 at 7:45 pm

    I’ve made this recipe twice now, and both times it has been a huge hit!! Thank you so much for sharing such a delicious dessert with us.

    Reply
    • lyuba says

      January 11, 2014 at 5:37 pm

      This makes me feel so happy, Amy! I’m so glad you made it and everyone liked it!! Thank you for letting me know 🙂

      Reply
  11. Alice // Hip Foodie Mom says

    July 15, 2014 at 6:14 pm

    just oh my gawd. . I’ve been stuck on your blog for like 10 minutes . too much deliciousness!!

    Reply
    • lyuba says

      July 15, 2014 at 11:00 pm

      Never a bad thing 😉
      Thank you so much, Alice!!

      Reply
  12. Alice @ Hip Foodie Mom says

    September 2, 2014 at 12:14 pm

    oh my gawd, gorgeous!!! love this cheesecake! Hello?!

    Reply
  13. LoveMeSomeCheesecake says

    September 13, 2014 at 12:55 pm

    Has anyone made this? It looks great and I plan on making it. I was just wondering how do you know when a cheesecake is done being baked? Thanks!

    Reply
  14. LoveMeSomeCheesecake says

    September 13, 2014 at 12:56 pm

    This looks wonderful!! How do you know when your cheesecake is done baking and its time to take it out? Thanks!

    Reply
    • lyuba says

      September 13, 2014 at 10:09 pm

      Hello!
      You should bake the cheesecake for 50 minutes and then check it. Very gently shake the pan and lightly touch in the center, the cheesecake should still be slightly jiggly but set at the sides. At that point, you can turn off the oven and open the oven door about half way and let the cheesecake sit for about 10 minutes. Take the cheesecake out and cool completely. You can serve it once it’s cooled but it’s best when refrigerated for a few hours.
      I hope this helps!

      Reply
  15. Suzanne says

    September 29, 2014 at 11:44 pm

    I love it! Pumpkin cheese cake with a few touches of chocolate looks great, as I’m sure it tasted great too!

    Reply
  16. Amy says

    October 16, 2014 at 9:14 am

    Can you make you make it day ahead? Will it keep ok?

    Reply
  17. connie says

    November 23, 2014 at 1:15 pm

    I did it, its delicious. Thanks for share this recipe.

    Hugs,
    Connie.

    Reply
    • lyuba says

      November 27, 2014 at 9:33 am

      Awesome!! I’m so happy that you made it and I hope everyone enjoyed it 🙂
      Thank you, Connie!

      Reply
  18. Joix says

    November 23, 2018 at 3:05 pm

    This cheesecake has all the makings of a truly perfect Thanksgiving dessert. I made it yesterday for Thanksgiving. I am not sure if I did something wrong though. I followed the recipe instructions to a tee. When I cut in to the cheesecake, the crust layer was separate from the rest of the cheesecake. (I made sure to sufficiently spray the pan.) Also, I expected for the bars of Hershey’s chocolate to have melted, but they were still in tact. Any recommendations?

    Reply
    • lyuba says

      November 26, 2018 at 2:16 pm

      Hi Joix!
      Actually, since the chocolates are kind of hugged by the cheesecake, they do melt but don’t incorporate with the filling. As the cheesecake cools and refrigerates, it does get solid again. What you can do, is use chocolate chips instead if you prefer and that way you will have smaller bites of chocolate.
      I’m not sure why the crust separated, that never happened to me before. May be too many chocolates on the bottom.
      One thing you can also do to prevent the crust from sticking to the pan is to cut out the exact round shape of the bottom of the springform out of parchment paper and place it in the springform, under the crust.

      Reply
  19. Cody says

    August 23, 2019 at 6:06 am

    5 stars
    This pumpkin cheese cake is very delicious

    Reply
  20. Rhia says

    October 8, 2020 at 7:24 am

    Looks delicious. Could I make mini cheesecakes in a muffin tin? If so, how long would it need to bake for? Alternatively, how long would it need to bake in mini muffin tray? Thanks. I can’t wait to make this for Thanksgiving.

    Reply
    • LyubaB says

      October 13, 2020 at 5:44 pm

      -Hi Rhia,

      Yes, you can make this into mini cheesecake but I HIGHLY recomond using muffin liner cups it will make it much easier to take them out. Usually, they take about 18- 22 minutes. As far as the mini muffins, I have not tried them but I am guessing the would take about 9-10 minutes to cook.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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